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Impacts of guar and xanthan gums on pasting and gel properties of high-amylose corn starches

文献类型： 外文期刊

作者： Zhang, Yayuan 1 ; Li, Mingjuan 1 ; You, Xiangrong 1 ; Fang, Fang 3 ; Li, Bingzheng 4 ;

作者机构： 1.Guangxi Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Nanning, Guangxi Provinc, Peoples R China

2.Guangxi Key Lab Fruits & Vegetables Storage Proc, Nanning, Guangxi Provinc, Peoples R China

3.Purdue Univ, Dept Food Sci, Whistler Ctr Carbohydrate Res, 745 Agr Mall Dr, W Lafayette, IN 47906 USA

4.Guangxi Acad Sci, State Key Lab Nonfood Biomass & Enzyme Technol, Natl Engn Res Ctr Nonfood Biorefinery, Guangxi Key Lab Biorefinery, Nanning 530007, Guangxi, Peoples R China

关键词： Amylose; Hydrocolloid; Pasting and gel properties

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：6.953； 五年影响因子：6.737 ）

ISSN： 0141-8130

年卷期： 2020 年 146 卷

页码：

收录情况： SCI

摘要： The effects of adding guar and xanthan gums on the pasting and gel properties of high-amylose corn starches, Hylon V (similar to 50% amylose content) and NF-CG170 (similar to 71% amylose content), were studied with waxy corn starch as a control, using an ultra-high temperature heating process (up to 130 degrees C) to gelatinize starches. Interaction between dispersed amylose and hydrocolloids contributed to the earlier onset of viscosity increase during pasting process (lower pasting temperatures) and strong synergistic effects in the peak, setback, and final viscosities with high-amylose starches, phenomena that were more pronounced when amylose content was higher. Conversely, addition of guar and xanthan gums to waxy corn starch resulted in higher pasting temperatures. After held at 5 degrees C for 2 h, the gelatinized high-amylose starch/hydrocolloid formed stronger and more elastic gels (higher G' and tans) with denser microstructure and thicker gel skeleton, compared to starch alone. Compared to xanthan gum, guar gum displayed a much stronger synergistic effect with Hylon V in gel strength, while their difference in synergistic effect was less pronounced with NF-GG170, indicating that amylose dominated gel properties when at a high content (i.e., similar to 71% in starch). (C) 2019 Elsevier B.V. All rights reserved.

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